Prep the chicken. Place a chicken breast between two sheets of parchment or plastic wrap. Use a meat mallet or rolling pin to pound it to about 1/2 inch thick. Repeat with the remaining chicken. Lightly season both sides with salt and pepper.

Add the filling. Lay one slice of ham and one slice of Swiss on each chicken breast, leaving a small border. If the cheese is large, fold it to fit so it doesn’t ooze out too much.

Roll and secure. Starting from the shorter end, roll the chicken tightly around the ham and cheese. Tuck in the sides as you go. Secure with 2–3 toothpicks each to keep the rolls closed.

Set up the breading station. Place flour in one shallow dish. Beat the eggs in a second dish. In a third dish, mix panko, garlic powder, onion powder, smoked paprika, salt, pepper, and Parmesan.

Bread the rolls. Dredge each roll in flour, shaking off excess. Dip in egg, then press into the panko mixture until fully coated. For extra crunch, press gently so the crumbs adhere well.

Chill briefly. Place breaded rolls on a plate and refrigerate for 10–15 minutes. This step helps the coating stick and reduces cheese leakage.

Preheat the air fryer. Set to 375°F (190°C) for 3–5 minutes. Lightly spray the basket to prevent sticking.

Air fry. Arrange the chicken rolls seam-side down in a single layer, leaving space between them. Lightly spray the tops with oil. Air fry for 16–20 minutes, flipping halfway, until the crust is deep golden and the internal temperature reaches 165°F (74°C).

Rest and serve. Let the chicken rest for 3–5 minutes. Remove toothpicks, slice if desired, and garnish with parsley. Serve with lemon wedges or a simple Dijon cream (optional).